Mini beef burgers
These are the perfect option for children and adults. Makes 18-20.
YOU WILL NEED
2lb/900g lean minced beef
1 bunch spring onions, finely sliced
2oz/50g grated cheese (parmesan, cheddar, blue, mozzarella)
1 tablespoon freshly chopped parsley
2 tablespoons sweet chilli jam or tomato ketchup
1 large egg
For the garnish
18-20 mini bread rolls
Mayonnaise/Marie Rose sauce
Mixed lettuce leaves
Chilli and tomato relish (see right) or tomato ketchup
Put the minced beef into a large bowl. Add in the spring onions. Mix in the breadcrumbs, cheese and chopped parsley together with the chilli jam/ketchup. Season the mixture with a little salt and pepper. Add in the egg and mash the mixture together with your hands using the egg as a binding agent.
Divide the mixture into approximately 18-20 pieces and, using a little plain flour, shape them into your desired shapes. Allow to rest in the fridge for at least 30 minutes.
Brush the burgers with a little oil to prevent them from sticking and pan fry on either side for 2-3 minutes. Then, transfer the burgers to a baking sheet and put them into the preheated oven (180°C/350°F/Gas Mark 4) for 10-12 minutes, until they are fully cooked.
Cut one in the centre just to make sure, as undercooked mince is a high-risk product. As a labour-saving initiative, feel free to cook the burgers in the oven without browning in the pan first.
Cut a bread roll/burger bun in half and toast. Spread some mayonnaise or Marie Rose sauce on the base of the bun. Sit some lettuce leaves on top of this, followed by the mini- burger, followed by a spoon of the tomato- and-chilli relish and then, finally, the top of the bread roll.
For serving purposes, secure the entire item together with a small wooden barbecue stick.